A savory pie filled with fresh corn, zucchini, and a blend of cheeses, baked to perfection.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6servings
Equipment
Large Skillet
Mixing Bowl
Pie Dish
Ingredients
Ingredients
4tablespoonsButter
1/2cupYellow Onion, diced
2earsSweet Corn, kernels sliced off
2largeZucchini, sliced thinly(about 4 cups)
8ouncesSliced Mushrooms
1tablespoonDried Basil
1teaspoonDried Oregano
1/2teaspoonSalt
12ouncesShredded Cheese (Mozzarella and Swiss blend recommended)
4largeEggs, beaten
Instructions
Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
Step 2: Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
Step 3: Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.
Step 4: Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.
Step 5: Remove skillet from heat and allow vegetables to cool slightly.
Step 6: In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.
Step 7: Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.
Step 8: Let the pie cool for at least 10 minutes before slicing and serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat slices in the microwave or oven.